Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk cheese, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the cheese can be grilled or fried—which it commonly is. We fry slices of halloumi in a skillet, then drizzle them with tangy-sweet pomegranate molasses before tucking the cheese into pita bread, along with pickled red onion and fresh mint. These vegetarian sandwiches, with flavors evocative of the Mediterranean, are satisfying but not heavy. Look for both pomegranate molasses and sumac in well-stocked grocery stores or Middle Eastern markets, and also seek out good-quality pita that’s nice and thick; we especially like ones made with whole-wheat flour. Aim to purchase about 1 pound of halloumi, but note that packages vary somewhat in weight; a bit more or less will work out fine.